How to Make 25-Minute Oyakodon That Perfectly Balances Sweet, Savory, And Silky Textures

Name: How to Make 25-Minute Oyakodon That Perfectly Balances Sweet, Savory, And Silky Textures
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: European, American, African, Southern, Moroccan, British, Mediterranean, Greek
Ingredients: 300 g boneless chicken thigh skin-on, bitesize pieces, cut across the grain for tenderness; - 1 pinch salt; - 1 tbsp all-purpose flour; - 1 tsp cooking oil neutral oil like vegetable, canola or rice bran; - 100 ml dashi stock homemade or instant granules work well; - ½ onion cut into thin wedges; - 3 tbsp mirin; - 1 tbsp light brown sugar; - 1 tsp Chinese-style chicken bouillon powder or regular chicken bouillon powder; - 2 tbsp Japanese soy sauce (koikuchi shoyu); - 3 eggs room temperature; - kizami nori (shredded nori) optional garnish; - Japanese wild parsley (mitsuba) or chopped green onion, optional garnish; - 2 portions cooked Japanese short-grain rice If you don't have a rice cooker, you can use my method to cook Japanese style rice on the stove.

11 steps

Prep:5minCook:20min

In this video, I'll show you how to make the ultimate Oyakodon (Japanese Egg and Chicken Bowl) in just 25 minutes! Learn the secrets to perfectly silky eggs and juicy chicken thighs that create that authentic Japanese comfort food experience. Perfect for busy weeknights when you want something impressive but easy.

Updated at: Thu, 24 Apr 2025 00:42:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories583.1 kcal (29%)

Total Fat33.8 g (48%)

Carbs32.1 g (12%)

Sugars13.4 g (15%)

Protein36.4 g (73%)

Sodium1844.5 mg (92%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300gboneless chicken thigh

skin-on, bitesize pieces, cut across the grain for tenderness

1 pinchsalt

1 Tbspall-purpose flour

1 tspcooking oil

neutral oil like vegetable, canola or rice bran

100mldashi stock

homemade or instant granules work well

0.5onion

cut into thin wedges

3 Tbspmirin

1 Tbsplight brown sugar

1 tspchicken bouillon powder

Chinese-style, or regular chicken bouillon powder

2 Tbspjapanese soy sauce

shredded nori, optional garnish

wild parsley

Japanese, mitsuba, or chopped green onion, optional garnish

2 portionsJapanese short-grain rice

cooked, If you don't have a rice cooker, you can use my method to cook Japanese style rice on the stove

Instructions

Step 1

Cut boneless chicken thigh into bite-sized pieces. Season with salt and coat evenly with flour.

Step 2

Heat a frying pan on medium. Add oil and place chicken in a single layer, skin-side down.

Step 3

Fry until skin is crispy, then flip and sear the other side. Remove chicken to a plate.

Step 4

Wipe excess oil from pan. Add dashi stock, mirin, light brown sugar, and chicken bouillon powder. Mix well.

Step 5

Add sliced onion and simmer until soft.

Step 6

Pour in soy sauce and return chicken to the pan, spacing pieces evenly.

Step 7

Separate egg whites and yolks into two bowls. Whisk the whites and pour around the pan.

Step 8

Cover and cook for 3 minutes or until whites begin to turn opaque.

Step 9

Reduce heat to lowest setting. Remove lid, whisk yolks, and pour around the pan. Cover again and cook until desired doneness (authentic style is slightly runny).

Step 10

Divide the egg mixture into portions. Serve over cooked Japanese short-grain rice.

Step 11

Drizzle remaining sauce over each portion and garnish with shredded nori and mitsuba parsley.